Chocolate Mint Layer Cake
May 7, 2014
When you're feeling down, just think this: It's already summer next month! Many of us wait all year for summer. The tan lines and beach hair are just too chic to let them pass you by. However, I don't always belong to that club. I mean, yeah, I love it, but I'm 50% member of the Holidays-lover club.
To me, you don't just bounce back after the Holidays, I live in it for months on end. By some means, the scent of an evergreen tea and the sight of the twinkling lights signal to my brain that 'tis the season to be joyous! And they stay with me for months, I tell ya. Until, like, June, tops.
Ah, delicious lazy vibe. I still mourn the laziness that was. And hmmm... I have to wait a month for summer. So I have to console myself with cake. And the chocolate mint only reminds me of my favorite time of the year... You know it.
| Chocolate Mint Layer Cake • 1 cup mint-chocolate chips • 1 1/4 cups water, divided • 2 1/4 cups flour, unbleached • 1 teaspoon salt 3 large eggs • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1 1/2 cups brown sugar, firmly packed • 1/2 cup butter, softened • 3 large eggs Chocolate Mint Frosting: Garnishes: Cake: Preheat oven to 375°. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375° for 25 to 30 minutes, or until cake tests done. Cool completely on wire racks. Fill and frost with chocolate Mint Frosting. Garnish as desired. Chocolate-Mint Frosting: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla and salt. Transfer to a large bowl. Gradually beat in the powdered ' sugar alternately with milk; beat until smooth. (If necessary add more milk until desired consistency is reached.) Garnishes: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. |
Go ahead and devour the beauty that is the cake.
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